Saturday, November 12, 2011

Bacon Buns

Here it is--the last recipe of Bacon Week here at Yum In My Tum.  Add these bacon & onion filled rolls to your next supper!  My brother, who's a bacon-lover, couldn't get enough of these.  He requests them often when he comes to dinner at my house.  Thank you Taste of Home.
Photo by Taste of Home


  • 10 bacon strips, diced
  • 1/3 cup chopped onion
  • 1 package (16 ounces) hot roll mix
  • 1 egg, lightly beaten

  • Directions
  • In a skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender; drain on paper towels.
  • Prepare roll mix according to package directions. Turn the dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
  • Divide dough into 18 pieces. On a floured surface, roll out each piece into a 5-in. circle. Top each with 1 tablespoon of bacon filling. Fold dough around filling, shaping each piece into a small loaf; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap coated with cooking spray. Let rise in a warm place for 20-30 minutes.
  • Brush egg over buns. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 1-1/2 dozen.

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